Today we are going to take a look at making a classic slow cooker beef stew. With carrots, mushrooms, peppers, onions, tomatoes, red wine and beans, as well as a variety of seasonings, this is a very satisfying winter meal that will cook away all day in your house as you attend to all the many things we need to at this time of year.
Ingredients:
2 lb. stewing beef cubed
1 large can diced tomatoes (do NOT drain) - If you can use one that has "herbs and seasonings" or "Italian seasoned"
1 cup dry red wine - An Italian or Mediterranean red works well. We used Toro Bravo from Spain
1 - 10 ounce can of condensed tomato soup - Campbell's has one with basil and oregano and if you can find it or another brand like it, use that one
1 - 10 ounce can of condensed beef broth
3-4 carrots, sliced
3-4 small white onions or 1 large white onion sliced - alternately you can use 3-4 small shallots sliced
2 sliced, seeded sweet peppers - I like to use a couple of different colours. Here I used one green and half each of a yellow and red pepper
2 cups sliced mushrooms
3-4 minced cloves of garlic
2 teaspoons Italian seasoning
2 teaspoons mustard powder
1 teaspoon (or to taste) cayenne pepper
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 can (14-16 ounces) white kidney (cannellini) beans
Put the beef in bottom of your slow cooker. Blend in the garlic, Italian seasoning, mustard powder, cayenne pepper, salt and pepper.
Add the mushrooms, onion, peppers and carrots and blend together.
Add the tomato, the cans of condensed soup, wine and Worcestershire sauce and stir everything together.
Cover and cook on low for 10 hours. You want the beef to be fork tender so try to cook the full 10 hours or even 11 or 12 hours if possible.
After the cooking time is done, add the can of beans, blend in, cover again and cook on high for 10 minutes.
This deep, rich stew is a meal in itself though it goes nicely with a baguette or garlic bread, rice or mashed potatoes, and some more red wine.
Enjoy.
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